TO DRINK: An off-dry rosé is a winning match, and the fruitiness pairs well with the Asian flavours
Honey and soy roasted pork rack
- 1,8kg pork roast
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) soya sauce
- 10ml (2 tsp) Chinese five spice powder
- 3 star anise
- 100ml honey
- 10ml (2 tsp) treacle sugar
- 2,5ml (½ tsp) ground cloves
- 5 black peppercorns
- 45ml (3 tbsp) rice wine vinegar
- 10ml (2 tsp) dried chilli flakes
- 2 garlic cloves, grated
- 5cm fresh ginger, peeled and grated
- 6 spring onions, cut into 3cm pieces
- 10 mini fennel bulbs
Preheat the oven to 200°C. Place the pork roast in a large baking dish,season and bake for 20 minutes.
Remove from the oven. Combine all the sauce ingredients ina small bowl and mix well.
Pour the sauce over the pork and add the spring onions and fennel to the baking dish.
Cover with foil, lower the oven temperature to 180°C and roast for a further 1 hour. Baste the pork with the pan juices every 20 minutes.
After an hour, remove the foil and roast for a further 20 minutes, to form a crispy crackling.
Allow the pork to rest for 10 minutes before carving. The sweet, sticky, salty sauce is delicious spoonedover steamed basmati rice. Scatter with plenty of fresh coriander just before serving.